Photo of Mexican Chopped Salad with Garlic Ranch Dressing by WW

Mexican Chopped Salad with Garlic Ranch Dressing

Total Time
25 min
25 min
This salad lays it on thick: fresh vegetables, an herby yogurt dressing, and a riot of black beans. For more heft, top with grilled shrimp or shredded rotisserie chicken. When making a salad, season with salt and pepper before you dress it, sprinkling every layer for maximum flavor.


Plain fat free Greek yogurt

¼ cup(s)


2 Tbsp, warm

Fresh parsley

1½ Tbsp, finely chopped

Olive oil

4 tsp


1 Tbsp, fresh, finely chopped

Kosher salt

¾ tsp

Minced garlic

½ tsp

Black pepper

¼ tsp

Chopped romaine lettuce

5 oz, (about 6 cups)

Canned black beans

2 cup(s), rinsed and drained

Canned white corn

2 cup(s), or yellow corn

Grape tomatoes

2 cup(s), halved

Shredded carrot(s)

1 cup(s)

Fresh radish(es)

4 medium, halved, thinly sliced

Uncooked scallion(s)

2 medium, thinly sliced


  1. In a medium bowl, whisk the yogurt, water, parsley, oil, dill, salt, garlic, and black pepper.
  2. Scatter the lettuce on the bottom of a deep platter; top with the beans, corn, tomatoes, carrots, and radishes. Drizzle with the dressing; garnish with the scallions.
  3. Serving size: 2 cups salad with 2 tbsp dressing